Upon grinding, aromas of blackberry, grape, and mango emerge. On the palate, vibrant notes of mango and passion fruit take the lead, accompanied by hints of blackberry and dried cranberry. The flavor is rich, juicy, and full-bodied."

The Hartmann family stands as a pioneering force in Panama’s specialty coffee industry, with a legacy that dates back to 1912 when Alois Hartmann first settled in the country. His son, Ratibor Hartmann, carried forward this vision by establishing Finca Hartmann in 1940, cultivating a coffee estate on 100 hectares of pristine rainforest. Today, the farm is managed by Ratibor’s five children, each playing a vital role in upholding the family’s commitment to quality, sustainability, and innovation.

Finca Hartmann has earned a reputation as one of Panama’s most esteemed specialty coffee producers, renowned for its dedication to sustainable farming and environmental preservation. Situated between 1,300 and 2,000 meters above sea level, the estate borders Parque Nacional de La Amistad, with over 100 hectares of protected native forest. The Hartmanns actively replant native trees and maintain the natural forest cycle, ensuring biodiversity and fostering an ecosystem that supports long-term coffee production. This deep respect for nature stems from Ratibor and his brother’s experience as guides for ornithologist Alexander Wetmore, which instilled a lifelong conservation ethos.

Building on this heritage, Ratibor Jr. and his wife, Tessie, launched Mi Finquita, meaning “my small farm,” near the town of Los Pozos in the Chiriquí region. This project merges scientific innovation with traditional farming techniques, allowing the Hartmanns to explore new processing methods and elevate Panama’s specialty coffee industry. By leveraging their expertise from Finca Hartmann, Mi Finquita enables the family to push boundaries in coffee quality and distinctiveness in an increasingly competitive market.

What we have here is the washed Caturra coffee that is processed as washed. During harvest, the caturra is first density sorted where the cherries is filled in a tank and then it is filled with water. The floaters is the removed. The remaining cherry is then undergo a pulping process and then is fermented for 2 days. Then after that it goes throguh few channels of water to remove the mucilage. The washed beans is then placed on the african raised beds for the first 15 days and the remaining 15 days is dried in dark room until it reaches a moisture of 11.5%.

Variety : Caturra
Altitude : 1900 masl
Process : Washed with Hybrid Drying
Origin : Los Pozos, Chiriqui